Banana Chocolate Chip {Coconut Flour} Bread and My Introduction to Grain-Free Baking

January 27, 2013 § 6 Comments

Over the past several months,  as we’ve endeavored to transition our way of eating to a traditional foods diet, the bulk of my off hours have been spent in the kitchen.  Eating traditionally means that processed, convenince foods and eating out have, for the most part, not been included in our weekly menu.  Additionally, in mid October I made the decision to go completely grain free as a way to address some ongoing digestive issues.  We’ve been working with a wonderful nutrition coach, Gina Rieg of Simplistic Wholistic, who has been a great help to us on our real food journey.   One of the first recipes that Gina pointed me to when I cut out grains was this coconut flour bread recipe.  It quickly became a staple in our home and over the past couple months it has morphed into this delicious Banana Chocolate Chip Bread.

Banana Chocolate Chip {Coconut Flour} Bread


1/3 cup butter from grass fed cows

3/4 cup coconut flour

1/2 tsp sea salt

1 tsp baking powder {aluminum free, non-GMO}

1 tsp cinnamon

1 ripe banana

2 Tbsp honey

1 tsp vanilla extract

6 eggs from pastured hens

1/2 – 3/4 cup chocolate chips {I like this brand as they don’t use soy lethicin}


1. Grease a loaf pan with coconut or palm oil.  Cut a rectangle of parchment paper to fit the pottom on the loaf pan and lay it in the preparred pan.  Heat the oven to 350 degrees.

2. Melt the butter in a saucepan over very low heat. Be careful that the butter doesn’t start to bubble, foam or burn.

3. While the butter is melting, mix together the coconut flour, salt, baking powder and cinnamon.  Set aside

4. Mash the banana and, using a fork, wisk the mashed banana into the melted butter.  Add the honey and vanilla and wisk again with the fork.

5. In a separate bowl, beat the 6 eggs with a fork.  Add the butter mixture to the eggs and wisk well with a fork.  Add the chocolate chips and wisk lightly again.

6. Pour the egg-butter mixture into the bowl with the dry ingredients and stir with a spoon until the batter is smooth. 

7. Spoon the batter into the preparred loaf pan and bake for 40-45 minutes, until the edges are nicely golden. 

Once the bread is cool, I store it in the refridgerator and we eat off it all week for breakfasts or snacks.  It’s great spread with some yummy coconut oil!

I Finally Bought a Chicken!

September 14, 2012 § 2 Comments

No, I don’t have live poultry running around my postage stamp of townhouse yard.  Although it might be fun to see what sort of convulsions that would send the homeowner’s association into.  I finally bought a whole {dead} chicken for cooking purposes without it being a special occasion!  Yes, I realize that normal people do this regularly.  So why is it post worthy?  It’s a big step for someone who is culinary challenged and was, until a few short years ago, a vegetarian.

When I started cooking with meat my recipe criteria was quick and easy.  The majority of chicken recipes I came across called for a package of boneless, skinless breasts. Quick-check, easy-check. I prefer white meat and don’t really care for the taste of dark, so i got into the habit of buying only chicken breasts.

I could have gone on very happy this way except for a pesky nag in the back of my head calling me wasteful for only wanting to consume certain parts of the bird.  Add to that all of the disturbing information about chickens that are given hormones to the point of mutating into nothing but huge breasts, or something along those lines, and my conscience started to bother me.  How could I be unhappy about large breasted, hormone-loaded chickens if I was part of the white-meat only consumers creating the demand.

So I finally bought a whole {organic} chicken for a regular dinner.  My husband wrapped it in prosciutto and roasted it on the big green egg.  And I ate dark meat as well as white meat.  And we made chicken salad with the leftovers.  And chicken stock with the carcass.  And the only thing the nag in my head could say was “Yum!”.

Sunflower + Egg = Green

September 4, 2012 § 1 Comment

A while back, my husband sent me the link for this cookie recipe with the word “Yum!”.   I finally got around to trying them over the weekend.   If you’ve got a specific craving for warm, gewy, chocolate chip cookies, this probably won’t fill it.  But if you’re regularly looking for a treat in the middle of the afternoon with just the right amount of sweetness, then give these a try.  They’re grain-free so while I feel like I’m eating carbs, I’m actually not.

After Liam and I did our taste test, I thought how great they’d be to send with him to daycare as an afternoon snack or part of his lunch.  But alas, his daycare is a nut-free zone.  Undaunted, I whipped up another batch, substituing sunflower butter for the almond butter and sunflower seeds for the walnuts.   Sunflower lent an earthier, slightly less sweet taste than almond, but overall still good. 

Except…they turned green! 

The color of cooked spinach to put it nicely; reminiscent of a cow pie to put it honestly. 

Liam ate it, said he liked it, and seemed not to notice the odd color. 

So if you need, or want, to be grain-free, try a batch of these with almond butter.  If you need to be nut-free as well, or if your kids would find green food neat, then give them a try with sunflower butter!

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